I am a meat person. When the in-laws came to visit, they wanted to try vegetable lasagna. It was a great dish and I was surprised how much I enjoyed it.

Ingredients:

Lasagna Sheets

Sliced Eggplants

Spinach

Shredded Mozzarella

Shredded Cheddar

Tomatoes

Diced Garlic

Basil

Olive Oil

Salt and Pepper

How to Prepare:

Start preparing the Marinara sauce by crushing the tomatoes then heating one tablespoon of olive oil and fry the garlic until light gold, then add the tomato sauce with a dash of salt and pepper and basil.

Cook on slow heat until the sauce gets thick for about 30 to 40 minutes.

Boil the lasagna for about 10 minutes with some salt and olive oil to prevent from sticking.

In an oven sheet, cover the bottom with marinara sauce.

Place a layer of the lasagna sheets over the sauce.

Add another layer of marinara sauce, then top with sliced eggplants.

Top with some mozzarella cheese.

Put another layer of the lasagna sheets and marinara sauce.

Put a layer of spinach and and some shredded cheddar.

Add another layer of lasagna and this time mix some eggplants, spinach, and both cheeses.

Repeat until all the materials are finished.

Put the last layer of lasagna and top with the marinara sauce and cheese.

Cover the oven sheet with foil then bake at 350F/175C for 50 minutes.

After 50 minutes remove the foil and bake for another 10 minutes.